1 medium zucchini quartered then sliced 1/2 inch thick
1 lb Yukon gold potatoes quartered then sliced 1/2 inch thick
1 cup heavy cream
salt and pepper
DIRECTIONS
In a large pot or dutch oven cook the sausage over medium-high heat until no longer pink, breaking it up into small pieces as it cooks, about 5 minutes. Remove the sausage and set aside. Discard any excess fat from the pan.
Heat the olive oil in the pan over medium-high. Add the onion, carrots and celery to the pan along with 1/2 tsp of salt. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the chicken broth and scrape the bottom of the pan with a wooden spoon to release any stuck on bits. Bring to a boil then add the potatoes and reduce heat to medium-low. Cook until potatoes are tender about 10 minutes.
Add the kale, zucchini and cooked sausage to the pan and cook for 5 more minutes. Slowly stir in the heavy cream and cook until heated through. Season with salt and pepper to taste.
Print Recipe
14 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?